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Photo by: Joey DeLeo
All over Spain, but especially in the central plains, pork loin marinated in garlic, herbs, and paprika is a staple. It is delicious sliced, sautéed, and served withoven roasted potatoes or pureed potatoes.
Combine in a bowl the Marinade ingredients. Add the meat and turn to coat on all sides. Cover and refrigerate at least 24 hours, turning occasionally.
Cut the meat in ½-inch slices, allowing some of the marinade to cling t the meat. Coat a skillet or griddle with olive oil and heat to the smoking point. Brown the meat on both sides, reduce the flame to medium, and continue cooking until the meat is just done.
Nutrients per serving (% daily value)
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